Pumpkin Spice Cake

While browning the butter for the cake makes it richer tasting, you can skip that step if you like. This is a full-flavored cake and one that keeps well. Store at room temperature for up to 3 days. Great for dinner and great for breakfast, too. (To try our all natural Pumpkin Spice Cake Mix, click here.)

Directions:

Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.

Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.

Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.

Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.

Stir together the confectioners’ sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.

Comments3

Made this to take to a Thanksgiving dinner last night and it was a huge success. Turned out I didn’t have any cream for the drizzle but it worked out just fine to sprinkle the top with confectioners’ sugar only.